Mix water and sugar in a small saucepan and bring to a boil, stirring to dissolve sugar, about 5 minutes. Remove from heat and let cool.
Blend sugar syrup, watermelon, mint, lime juice, lime zest, and salt in a blender until liquefied, 1 to 2 minutes. Pour the mixture into 10 ice pop molds.
Freeze paletas for 2 hours and insert wooden sticks or handles into the molds; return to freezer and freeze until solid, 12 to 24 hours.
iquid and proceed with the recipe as directed. The amount of
Place watermelon in a single layer on a baking sheet. Freeze 4 hours or until firm.
Coat rims of cocktail glasses with lime juice; dip in sugar.
Process frozen watermelon, tequila, and next 4 ingredients in a blender until slushy. Pour into glasses. Garnish, if desired.
*Note for kid-friendly recipe: 1/2 cup orange or apple juice may be substituted for tequila.
e top quarter of the watermelon and set aside to
In a medium saucepan add the water, sugar and mint leaves and bring to a boil. Once the sugar has dissolved, turn off the heat and let the simple syrup cool.
Remove the rind from the watermelong and cut the watermelon into chunks.
In a blender add the watermelon, lime juice, mint leaves and cooled simple syrup. Puree it all together.
Pour the mixture into a baking dish and freeze for at least 8 hours.
Once frozen, take a fork and scrape the frozen mixture to create the granita texture.
Serve and enjoy!
Slice the water melon into 1-inch thick rounds.
Cut rinds from flesh and discard.
Cut flesh into 1-inch cubes and remove seeds. Place cubes in large bowl.
Add onions and minced mint.
If made ahead, cover and chill up to 4 hours.
Pour dressing over salad. Mix gently.
Add salt to taste.
Puree the watermelon chunks in a blender or
Combine watermelon, bourbon, mint leaves, sugar and lime juice in a bowl; let stand 5 minutes.
Mash the melon mixture with a potato masher; press mixture through a fine sieve into a pitcher; discard solids.
Fill 4 (4 oz.) tumblers with crushed ice; top with watermelon mixture.
Garnish with mint sprigs.
Combine half each of watermelon, mint, juice, and cucumber in a
Place watermelon, mango, wine, ice cubes, rum, agave nectar, lemon juice, and mint syrup into a blender; puree until punch is smooth and frothy.
Strain punch into a pitcher. Refrigerate at least 1 hour.
In a small bowl, whisk together the apple cider vinegar, Worcestershire sauce, vegetable oil, sesame seeds, poppy seeds and sugar. Set aside.
In a large serving bowl, combine the spinach, watermelon, onion, pecans and mint. Toss with the dressing just before serving.
alt.
Add the drained watermelon, mint, feta, and dressing to bowl
Cube watermelon and place in large mixing bowl.
Add mint and stir.
Add feta (crumbled) stir.
In a small nonstick skillet gently saute ginger,brown sugar and lime zest over medium heat for 2 minutes.
Add lime juice and simmer until no liquid remains.
Transfer mixture to a blenderor or food processor and add watermelon,mint leaves and sparkling wine/water.
Puree until smooth; strain with sieve into bowl.
Chill soup for at least 3 hours.
Ouzo Dressing: Whisk together the vinegar, oil and ouzo in a medium-sized jug and season to taste.
Arrange the watermelon, mint, onion and feta on serving plates, drizzle with the ouzo dressing and serve immediately.
Chop the watermelon.
Dice cucumbers.
Blend the watermelon.
Strain through a nylon mesh sieve to remove seeds.
Add diced cucumber.
Chill well until ready to serve.
Pour chilled soup into cocktail glasses or glass bowls.
Crumble feta cheese on top.
Garnish with mint leaves.
Bon Appetit!
br>Meanwhile, combine yogurt and mint in a small bowl. Season
alf and remove watermelon from rind; the easiest way
Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
Add the watermelon and cantaloupe balls to the carved out watermelon half.
Add the vinaigrette to the balls and toss to combine.
Garnish with the mint and basil sprigs and taste.
Process 2 1/4 lb watermelon until almost smooth.
Combine sugar and 1/3 cup water over medium heat, stirring, for 2 mins, or until sugar dissolves. Remove from heat. Add lemon juice and 6 sprigs of mint. Let cool.
Combine pureed watermelon and syrup. Strain into a 12x8 inch rimmed baking pan. Freeze for 30 mins. Using a fork, scrape into flakes. Repeat process. Freeze for 3 hours, or until set.
Distribute remaining watermelon pieces between chilled serving glasses. Top with granita and remaining mint sprigs.